Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
522
Calories
15g
Protein
15g
Fat
84g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup low-sodium or regular stewed tomatoes
- 1 Tbsp olive oil
- ½ Tbsp cider vinegar
- ½ tsp dried marjoram leaves
- ½ tsp dried thyme leaves
- ¼ tsp salt, or to taste (optional)
- 2 - 3 drops hot pepper sauce
- 2 cups cooked brown rice
- 1 (15oz) can low-sodium or regular kidney beans, rinsed and well drained
- ¼ cup thinly sliced green onion, including tops
- 1 large celery stalk, diced
Directions
1
In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (optional and not included in nutritional analysis), and hot pepper sauce. Stir to mix well.
2
Stir in the rice, beans, onion, and celery.
3
Serve the salad at room temperature, or cover and refrigerate before serving.
4
Leftover salad will keep in the refrigerator 2 to 3 days.
Recipe sourced from
fandom